In a large pot combine the oil, garlic, green chilies and onion and saute until the onion is soft. Next add the broth, beans, cilantro, lime juice, cumin and cooked chicken. Bring to a boil and simmer 5 minutes. If freezing let cool and freeze in zip top bags or jars.

To Serve:
Thaw the white chicken chili and warm over medium low heat in a large pot. You can stir in sour cream, radishes, salsa or raw onion if desired. It is also wonderful with the cornmeal dumplings.

Directions:
Mix together the cornbread mix and the salt in a large glass bowl. Carefully add in the boiling water and stir until a firm dough starts to come together. You will need to kneed the dough with your hands to work in the last of the cornbread mix. It will all absorb in to make a very stiff dough. Next take the dough and roll into quarter size balls. When you have all the dough rolled into balls carefully add them one at a time into the simmering chicken chili. Cover with a tight fighting lid and let cook over low heat for 20 minutes. Do not open the lid while they are cooking except to check how they are cooking after 15 minutes have passed. They make the chili nice and thick and round out the meal nicely.